Hospitality Manager Dublin €45k (Daytime Hours Monday to Friday) We are currently recruiting an experienced Hospitality Manager for our client; in this position you will lead the team to deliver an excellent standard of servic . This position offers an excellent worklife balance. Key Responsibilities: Oversee day-to-day venue operations Lead, motivate, and manage the front-of-house team Maintain high standards of customer service Manage staff rosters, training, and performance Oversee stock control and ordering Ensure compliance with health & safety regulations Work closely with senior management to ensure smooth operations Requirements: Previous experience as a Hospitality Manager or Food & Beverage Manager Strong leadership and people-management skills Excellent communication and organisational abilities Hands-on approach with a strong service focus Experience in a high end or 5* hospitality environment Skills: management operations hotel food & service
General Duties and Responsibilities To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply for bar, restaurant, cafe and functions. Menus & Food Costings The Executive Head Chef must collaborate with the kitchen team to develop new menus and offers which reflect customer demand and support the objectives of the business. The Executive Head Chef must develop a team culture of creativity, innovation and flair in individual dishes and the seasonal menus for the Spring, Summer, Autumn and Winter/Christmas offers as well as occasional menus for Valentine's Day and Mother's Day etc. Menus are to be seasonally produced for - 1. Bar 2. Restaurant 3. Christenings 4. Birthday parties 5. Weddings 6. Funerals ? Food cost targets are to be managed in line with the agreed budget and margins. ? Record and maintain accurate pricing, suppliers and cost data for ingredients. Consistency in Food preparation, production and presentation The Executive Head Chef must establish a baseline consistency and must be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understand and employ these policies consistently. Uniformity needs to be achieved in the quality of all food ingredients. ? Work with the kitchen team to develop menus and offers which reflect customer demand and support the objectives of the business. ? To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understand and employ these policies consistently. ? To manage the agreed food cost targets in line with the agreed budget and margins ? Recommend and promote new menu ideas and special food events/special days within the restaurant and work with the Kitchen team and General manager to develop new dishes/menus for the business. ? Portion control is to be agreed and implemented and followed as per the company guidelines ? Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records including traceability etc People Management This is probably one of the most important areas in the remit of the Executive Head Chef. The Executive Head Chef will be responsible for building a work environment based on the values of mutual respect, openness, team working, communication and collaboration. The Executive Head Chef will promote a learning culture where team members are open to learning from and teaching one another. A culture of respect for each team member is to be instilled in the team. The Executive Head Chefs role will be - ? To ensure all new staff in the kitchen team receive a thorough induction and are given all the initial help they need to achieve the required performance standards in their new job. ? With the support of the Management Team, equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on the job coaching. ? Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits. ? Support all members of the team to reach their full potential and give them the opportunity to develop their career. ? To ensure effective channels of communication at all levels so every member of the team is aware of the Companys overall objectives and the daily kitchen objectives and the part they play in its delivery. Sales Targets & Margins The Executive Head Chef will be made aware of the food sales targets and input will be sought for the achievement of these figures. Food Margins ? Meet and exceed the company Food GP budget. ? All kitchen staff to be trained on dish specification and how to achieve food margins. ? Orders of food stock appropriate to sales levels and not over ordered. ? All sub standard food is returned with the appropriate paperwork and the supplier contacted Supplier issues to be cascaded to senior managers. ? Ensure that all deliveries are checked, recorded and signed. ? Controls wastage and records / reports all wastage. ? Staff Food policy is followed with no unauthorised food leaving the kitchen. ? Dishes are to specification with no over portioning. ? Stock rotation is followed and all store rooms/ fridges and freezers are in order. ? Monitors & controls stock levels daily, weekly and monthly ensuring there are no shortfalls. BURAMB22 INDCAT1 Skills: payroll excel financial Benefits: See Description
Leisure Centre Manager About (Company) A well-established hospitality venue with comprehensive leisure facilities is seeking a Leisure Centre Manager to oversee its fitness and recreational offerings. This role focuses on driving membership, ensuring excellent facility standards, and leading a customer-centric team to deliver a positive guest experience. Your Responsibilities As a Leisure Centre Manager, your responsibilities will include: Manage daily operations of the leisure centre, including gym, pool, classes, and facilities Develop and implement programmes to grow membership and engagement Lead, train, and supervise leisure and fitness staff Maintain health, safety, and cleanliness standards throughout the centre Monitor performance metrics, budgets, and facility maintenance schedules Respond to guest enquiries and feedback to deliver high-quality service Requirements Previous experience managing leisure, fitness, or similar operations Strong leadership, communication, and organisational skills Knowledge of health and safety standards in leisure environments Ability to motivate and develop a high-performing team Flexibility to work weekends and peak usage times Salary & Benefits €48,000 per annum Competitive salary with performance bonus potential (if applicable) Staff benefits including leisure access, meals on duty, and team discounts Professional development and training opportunities Supportive and people-focused work environment INDCAT1 BURAMB22 Skills: Facility Management Staff Leadership Health & Safety Standards Membership Growth Budget Monitoring Benefits: See Description
Accounts Assistant About A well-established hospitality operation with multiple departments and revenue streams is seeking an experienced Accounts Assistant to support its finance function. This role is ideal for someone with strong accounting fundamentals who enjoys working in a fast-paced, operational environment with close collaboration across management teams. Your Responsibilities Support day-to-day finance operations including payables, receivables, and ledger maintenance Assist with monthly financial reporting, reconciliations, and variance checks Process payroll information and support statutory reporting requirements Monitor cash movements and assist with financial controls Support budgeting, forecasting, and cost tracking activities Liaise with internal stakeholders and external partners as required Assist with audit preparation and finance documentation Requirements Previous experience in an accounts or finance support role Strong understanding of accounting principles and financial processes Proficiency in accounting systems and Excel High attention to detail with the ability to meet deadlines Strong organisational and communication skills Experience in hospitality or multi-site operations is an advantage Salary & Benefits €40,000 per annum Exposure to a broad range of finance responsibilities Staff benefits, meals on duty, and team discounts Supportive working environment with development opportunities BURAMB22 INDCAT1 Skills: Accounts Payable Accounts Receivable Payroll Processing Bank Reconciliation Financial Reporting Benefits: See Description
Head of Meetings and Events About A prestigious hospitality and events destination with extensive conference, meetings, and special event facilities is seeking a strategic Head of Meetings and Events. This role focuses on leading the meetings and events function, driving revenue, and ensuring exceptional client experiences across a diverse range of event types. Your Responsibilities Lead the planning, coordination, and delivery of all meetings, conferences, and events Develop and implement sales and operational strategies to drive meetings and events revenue Build and maintain strong client relationships from enquiry to post-event follow-up Oversee event proposals, contracts, function sheets, and timelines Coordinate internally with operations, F&B, and technical teams to ensure seamless execution Monitor performance against targets, budgets, and KPIs Requirements Proven experience leading meetings and events in a hospitality or events environment Excellent organisational, leadership, and client-facing skills Strong sales acumen with the ability to drive revenue and exceed targets Competence in event management tools and CRM systems Ability to manage multiple projects and work under pressure Salary & Benefits €48,000 per annum Leadership role with influence over key revenue streams Staff benefits including meals, team discounts, and training support Career progression and professional development opportunities Work within a dynamic, client-focused team BURAMB22 INDACT1 Skills: Event Sales Client Management Contract Negotiation Budget Oversight CRM Proficiency Benefits: See Description
Corporate Events Manager About A well-established hospitality and events venue with extensive meeting and conference facilities is seeking a Corporate Events Manager to lead the planning and delivery of corporate-focused events. In this role, you will be responsible for coordinating conferences, business gatherings, and professional functions from enquiry to completion, ensuring a smooth and engaging experience for corporate clients. Your Responsibilities Lead the planning, coordination, and execution of corporate events, meetings, and conferences from start to finish Act as the key contact for corporate clients, understanding their goals and managing expectations Prepare event proposals, contracts, timelines, and detailed event documentation. Work closely with internal service teams (operations, F&B, technical) to ensure seamless event delivery Monitor event budgets, schedules, and performance metrics to ensure targets are met Requirements Proven experience in corporate or large-scale event management Strong client relationship and communication skills Excellent organisational and multitasking ability Competence in event planning tools or CRM systems Ability to work flexible hours as required for event execution Salary & Benefits €50,000 per annum Leadership role with strategic input into the corporate events function Staff meals, team discounts, and wellbeing initiatives Professional development and training opportunities Supportive team culture and career progression BURAMB22 INDCAT1 Skills: Event Planning Corporate Liaison Contract Management Budget Oversight Timeline Coordination Benefits: See Description
Operations Manager About A well-established hospitality and leisure venue with multiple service areas is seeking an experienced Operations Manager to ensure seamless daily operations. This role will support cross-departmental efficiency, enhance guest experiences, and drive operational excellence in a dynamic, customer-focused environment. Your Responsibilities Oversee the daily operations across departments to ensure high service quality and efficiency Collaborate with department leaders on staffing, scheduling, and performance standards Monitor operational budgets, cost control, and resource utilisation Implement and maintain health, safety, and regulatory compliance across all areas Support training, development, and performance management for operational teams Analyse performance metrics and recommend process improvements Requirements Proven experience in operations management, preferably in hospitality or service industries Strong leadership, organisational, and problem-solving skills Experience with budgeting, reporting, and performance analysis Excellent communication and team collaboration skills Ability to work flexibly including weekends and peak periods Salary & Benefits €52,000 per annum Career growth within a structured management path Staff meals, uniforms, and team discounts Supportive work culture with development opportunities Training and mentorship programs BURAMB22 INDCAT1 Skills: Operations Leadership Budget Management Staff Scheduling Process Improvement Compliance Oversight Benefits: See Description
Introduction: We are looking for a passionate Breakfast Chef de Partie to join our clients culinary team, contributing to the high standards and refined guest experience they hold. Responsibilities: Prepare and plate breakfast dishes to the high standards. Manage your section during morning service, ensuring timing, quality, and presentation Work with pastry, grill, and hot stations to deliver a diverse and consistent breakfast menu Maintain food safety and hygiene, adhering to HACCP and internal standards Order, rotate, and manage stock for breakfast-specific ingredients Assist in training and mentoring junior kitchen staff during breakfast hours Support the wider kitchen team with mise-en-place and prep for afternoon service Requirements: Previous experience in breakfast service or a high-volume kitchen Strong technical skills in handling breakfast staples (grills, eggs, pastries, cold items) Knowledge of food hygiene (HACCP) and kitchen best practices Excellent organisational skills, especially for early-morning shift coordination Reliable, punctual, and flexible. Rewards: Professional development opportunities with a renowned property. Staff benefits. BURAMB22 INDCAT2 Skills: Culinary Communication Time-Keeping
Key Responsibilities of this role are: To take drink orders from guests and serve them while maintaining the highest level of customer service To ensure our 4 Star standards are achieved at all times To ensure that all hygiene regulations are adhered to at all times To work as part of the team, and being flexible at all times The ideal candidate for this position: Previous Bar experience is required Cocktail experience is an advantage Must have a good knowledge of beers, wines and spirits Must have a professional and friendly approach and focus on providing excellent customer service Must be able to work well in a busy environment and as part of a team. Fluent English is essential and permission to work in Ireland. Must be 18 years+ and be flexible with shifts and available to work weekends. BURAMB22 INDCAT2 Skills: micros bar cocktails Benefits: See Description
Pastry Chef About A well-established hospitality venue with multiple food outlets is seeking a talented Pastry Chef to join the culinary team. The role focuses on creating high-quality pastries, desserts, and baked goods while supporting kitchen operations and maintaining consistent standards. Your Responsibilities Prepare and produce pastries, desserts, and baked goods to a high standard Assist with mise-en-place and daily production for all outlets Ensure consistency in taste, presentation, and portioning Maintain kitchen hygiene and adhere to HACCP and food safety standards Support and mentor junior pastry staff as needed Requirements Previous experience as a Pastry Chef in a hotel, patisserie, or busy kitchen Strong technical skills in baking, chocolate, and dessert production Knowledge of food hygiene and HACCP practices Excellent organisation and time-management skills Creative, detail-oriented, and able to work under pressure Salary & Benefits €35,000 per annum Staff meals, uniforms, and team discounts Opportunities for professional development and career progression Supportive and collaborative kitchen environment Exposure to multiple outlets and high-volume service BURAMB22 INDCAT2 Skills: Chocolate Work Dough Handling Dessert Plating Baking Techniques HACCP Compliance Benefits: See Description
